Fire Up Your Taste Buds at The W Hotel Bali

The new Director of Cuisine, Richard Millar, has been busy setting up a number of new culinary experiences for guests to feast on. Starting with a menu overhaul at the Retreat’s signature grill restaurant FIRE; to planting an organic garden with an emphasis on traditional Indonesian herbs; and forming an exciting partnership with a local chocolatier; Richard’s passion for food and his extensive experience across Asia and the Pacific has brought a creative energy to the kitchens at W Bali.

 Richard Milar - The Director of Cuisine

FIRE is all about theatre and as the name suggests it’s all about grilling – fish, meat and anything in between. There are still the classics like the grain-fed Black Angus prime rib aged 200 days or Wagyu Beef +7 from the wood-fired grill as well as extravagant pizzas from the pizza oven; but also new highlights like Iced Lombok Prawn Ceviche, Torched Tuna Chutoro, Spiced Curry Leaf Crusted Mahi Mahi, and Crispy Pork Cheeks.



Whilst from the organic garden expect to find a wide range of herbs and spices, including almost every variant of mint from choco mint to pineapple mint and apple mint! Richard was also keen to introduce locally produced chocolate into his menus and guest room treats so tracked down a fellow Australian, Toby Garritt, who had set up a chocolate factory and cafe on the island in January this year. Pod Chocolate ( is one of the few places in the world where chocolate is made only minutes from where the cocoa is grown. They work hand-in-hand with local farmers to increase productivity of their farms, the quality of their cocoa beans, and the price with which they can sell the beans, which meant a natural fit for W Bali to partner with.

FIRE - Foie Gras Chawan Mushi-2FIRE - Wagyu PizzaFIRE - 48-hour Wagyu Beef

Working closely with Pod Chocolate, Richard has created decadently delicious but also beautiful works of art. Signature dishes on the FIRE menu include the Pod Chocolate Melting Sphere (white chocolate mousse, popping candy, choc-mint streusel and orange jelly) and Pod Couverture (chocolate chilli brulé, dark chocolate soufflé, milk chocolate bon bon, macaroon, ice cream and pandan cotton candy).

The traditional afternoon tea has also had a Richard make-over and now features oversized cakes and pastries, cotton candy, marshmallow, honey crumble and jellies. A fun T-Party that is available daily from 2:30PM to 5:00PM in the WLounge.

Hey but don’t just take my word for it , try it out for yourself…

by Arrnott Olssen
Editor Rogue Homme
[ Photo’s taken on the NIKON P330 ]